Fried Turkey

Just got my fryer for turkey and other things. I bought 5 gallons of peanut oil and I am looking forward to doing a turkey this weekend. I need some help as I want it to turn out right and I am afraid that i will screw it up. I want it crispy and pretty. thanks for the help


Paul E. Smith
Knoxville, TN

Please have a camera ready and take photos so I can live vicariously through you.

I got my turkey fryer as a Christmas present last year, so I made my first fried turkey on New Year's Day. I've only done 3 now, so I don't feel qualified to recommend techniques. However, I will address the "injector sauces". The first one I did, I bought a highly recommended commercial brand. I was not happy with the results. With the next two, I made my own sauces which consist primarily of butter and garlic, with whatever other spices I felt like throwing in. Much better.

Stephen Rushmore: You are using those long words like vicariosurtisiniieieine and I am not sure how to repond. I will do the best I can and I hope it turns out OK. I have heard that it is a healty way to do the turkey thing due to the high heat and no oil getting in the turkey. I have been trying so hard to lose weight due to my health. I am at 210 from 243 and I hope this is on my program. I will be very careful because I am afraid of fire and I do this thing on my dock.

The most important thing is not to dry it out. When you feel it is about done take an internal tempurature read. You want about 160F. The colder your bird is to start with reduces the temp in the fryer unit. When the oil gets too cold it makes the product greasy so let it sit out for a couple of hours. Also let the turkey rest for at least a 1/2 hour before making the first incision. Lets the juice get back in the outer parts. The smell of one of these cooking is worth the price of admission alone.

Thanks for the advice. I will proceed with caution and I am really looking forward to it

Paul E. Smith
Knoxville, TN

I first tasted a deep fried turkey about 1992 or so..it was a revelation! I've never been a big turkey fan but this has made a believer of me. Not enough to buy my own rig and do it myself however..luckily, a local gourmet store is going to be offering them this holiday season! I know what I'm having for Thanksgiving!

Ah fried turkey-- brings back a major cooking blunder on my part. When in college (80's) I heard about fried turkey and how fast it was to cook one, so, being a pressed for time college student I was determined to try this for Thanksgiving. I rigged up a propane stove from my camping gear with a rack and got my monster stock pot out to do battle. And battle it was. You see I did not have directions and so I made my usual turkey with stuffing. I did not know that stuffing in a fried turkey makes a turkey bazooka. This bird started to let out an ominous rumble and I fled inside the door of my porch. I turned around to see a flying ball of stuffing exit the cavity of the bird and splatter everywhere. We had hamburgers for Thanksgiving. The dogs and cats and squirrels and birds in the neighborhood had stuffing.

KDiamond, very funny story, but it also brings to mind that this delicous way of cooking a turkey can be very dangerous. A guy in Knoxville turned one over on his leg. As you can imagine, the results were very serious. I am not sure how it turned out, but there is no doubt, he will be marked for life. I would be afraid to have a child anywhere near the process.

Paul E. Smith

Keep your Oil at 350-360 degrees, any less your bird comes out oily, more it burns
Inject w/ garlic/sage/poultry seasoning butter ... Better than Bottled cajun sauce.
Once you've finished your first bird, your dinner guest will want you to fry
their turkeys ... Remember this for Thanksgiving

I have an electronic thermo that I can use at a distance, but is there anyway to judge the temp of the oil. Is it just guess work? Do you turn the gas wide open to get it to the proper temp?

Paul E. Smith
Knoxville, TN

Paul,
I have a set of in-laws who began doing (frying) their own turkey's a couple of years ago...and now host a family party on Wed. before Thanksgiving for those who want to do their bird in the large fryer. The party goes on all day and evening, as long as there is a bird to fry. I have enjoyed the results, but never done one myself.
I do like to slow smoke turkey breasts. Kroger has had them on sale recently for $.79 a lb (with the card) so we bought half a dozen and do them at the same time we do a Pork Butt. When smoking...or frying it is important not to get one of the birds with 10 or more % of added water/juices. If possible find one that is minus all added injections...not an easy task these days. Then you can control the amount and the flavor of your personal additive. When smoking a breast the additional water/baste stuff often turns the meat to a soft mush...not a good thing.
Keep posting, you are about to take the lead !!

I will slow down the post. You are the KING and it is not my intention to do as you suggested. Unfortunately, I get so excited about the post and hungry for information, I cannot help but comment or post.

Great advice on finding products with less than 10 % water.

I am excited about using the fryer, but I am apprehensive about it also. Those things can be very dangerous. I am also concerned about the temperature.

Smoking is probably the least dangerous and the most fun, however the basic charcoal grill BBQ is fun also. I tend to imbibe while laboring over the coals pretending to do laborous activities while my favorite beverage of choice is handy. I really enjoy using a sweet BBQ sauce over my favorite cut. I use it liberally to create a sweet crust. I baste frequently. This may not be kosher, but I like it and it works for me. I also turn the product frequently and baste each time I do.

Paul E. Smith
Knoxville, TN

It always amazes me that a bird that needs 6 hours in an oven to roast, can be done in less than one hour in the fryer. My family has a kid-proof fence around the cooking/bar area to keep the little savages out of harm's way. The 'chef' always wears extra clothing and gloves to protect himself from the possible spatter of hot oil

Walmart should sell a long probe fryer themometer in the barbeque department.
Supprised your kit didn't include one. Long sleaves and gloves are a must, and lower that bird very slowly into the fat. Firgure 3 minutes per pound

Actually when you get your Bird in the oil, you usually turn your
Flame DOWN to maintain the temp between 350-360. You can cook at 375, but hotter
than that your oil smokes, and it will taste closer to burnt. Start your oil out at
375, then lower your bird ... That will drop your temp, and adjust your flame from the propane bottle, and try to keep it in the 350 range, watch it for 15 min and your a quarter of the way cook for a twenty pound bird.

I acknowledge the need for protective clothing when dealing with the deep-fat frying, but I must admit it is strange to see a guy dressed like a welder tending the bird, with us in our summer garb (or lack there-of) dealing with the BBQ and the cooler of beverages !!
On the other hand I have a couple of photo's of Yours truely tending his grill/smoker in the blowing snow on the High Desert of SoCal. Once you start this hobby it can get a bit out of hand!!

Paul and any other interested readers,
We just completed our weekly run to Walmart to buy more stuff we really don't need....and on an end-cap in the garden/picnic shop they had 30 quart turkey fryer's with everything but the gas-tank for $19.96. We didn't get one, but after reading everything here, I thought about it a lot.
AL

Al, I got a fryer and I have used it. My honest opinion is that you almost need to make it an event to justify using them. I takes a lot of oil and I am not sure what you do with it after use. Definately use Peanut oil as it has a higher cooking temp without smoking. If you just do one turkey, chicken or whatever, it is almost a waste. Maybe if you got several other people that wants their's cooked also or a big event around the home.

People sure do comment on the aroma and taste. They sure are good!!!

Paul E. Smith
Knoxville, TN

Paul;
Strain your oil right away through a coffee filter into a large bucket. It goes through better when still warm but not hot of course. Keep covered in a dark cool place. You will get several uses. Here is a snack to do in the fryer. It was developed to use up those big woody zucchini squashes that grow by the foot overnight. Cut zukes into julienne(matchsticks) pieces. Salt them in a colander and let them sit for 1 hour. Put them in flour and shake off the excess. Fry for about 45 sec. Squeeze lemons over.

Great idea on the zuchinni. I got a julienne slicer. Can't wait. You are right about the growth rate on the zukes.

Paul E. Smith
Knoxville, TN

Farmer Boy's, the place I described under the airport foodstops elsewhere on the board has not only great sandwiches and SUPER Onion Rings (cut very thick and home-battered...but they do Zuc-Spears in the same batter and fry'em up!! 7-9 long (7-8") spears in an order for less than $2 is a deal That with some Rings and a Farmer Burger will set you back about $8 total and leave only one artery in your little toe unclogged.
Paul on your next run out to L A you must hit the Farmer Boy's...there are a dozen in the chain, covering the Pomona-Chino-Ontario-Loma Linda area. The one on Miliken Ave just across the 10 freeway from the Ontario Mills Mall ( and K K Store) is the one we homed in on the most.

Another great use for the Turkey Fryer is to use it for a fish fry. It only takes about 3 to 5 minutes to cook up the fish and it taste wonderful. It's great for partys. Enjoy...

Charlie714:

Thanks for the tip on the fryer for the fist. It just came in time. A friend of mine who uses Douglas lake in East TN for crappie fishing which incidentally is one of the best in the USA, just delivered me a "Mess" of filet of crappie and it wa about five pounds. I am going to have an East TN fish fry this week-end with Tennessee hush puppies and East Tennessee cole slaw. Crappie are not a very big fish, but boy are they good. spring tonic like polk and other remedies.

One writer suggested letting the chicken and this case fish set in the frige after it is breaded to let the object retain its breading while it is frying. Do you do this?

Paul E. smith
Knoxville, TN

Paul E. Smith
Knoxville, TN

Sundancer7,

I don't let the fish rest. I am usually to anxious to get started on the great food. I dip them right in the beer batter then put them in the fryer. I heat the oil up to around 375 degrees. The coating stays on. Make sure you take your tongs and turn them as they are cooking. Good luck. Let us know how it turns out... Charlie

I agree about not letting the fish rest. All I have ever had are best served immediately. Crappie is a local fish and I do not think most of the readrs know about them, but in my opinon, it is a unique pan fish and taste wonderful.

Paul E. Smith
Knoxville, TN

Crappie is THE BEST tasting fish on earth.

The tip for double-breading and resting in the fridge applies when you are going to pan-fry using a "breading". For deep-frying, I think the "batter" works best, as Charlie714 suggests. We also usually slice some potatos and deep-fry them right before the fish. Then, it's kind of a "come and get it while it's hot" thing as we take the fish out in batches.

I swear, Sundance, I think you and the Mayor must eat better than most people in this country! I'm ALWAYS hungry after reading your posts!

Probably due to my SoCal upbringing, I tend to look for Salt water fishes, instead of fresh. The exception has been with Catfish, I can't say that my experience with trout or bass has been something that I would drive out of my way for....But I have not had the chance to do a Crappie-fry, or a Wisconsin Fish Boil.
So many variations, so little time...

You know Bushie, we probably do eat better than most people and that is sad. I feel for others that do not have the same quality of life. I cannot help that, but it still does not negate the emotion. We are fortunate that we have the opportunity to do what we do. I have a good job and the company I work for pays me more than what I am worth. I appreciate them and because of them, I travel a lot for company and my own business interest. This travel give me the opportunity to visit every place I read about. My work travels me to all 50 states plus many other countries.

However, life is what it is and I will continue to do what I do. I cannot help it because others do not have so much. I do the United Way thing and I hope that helps. I will still cook what I do, eat where I can, do what I do until I go broke or croke.

Thanks for your thoughts.

Paul E. Smith
Knoxville, TN

We have another good use for the fryer here in Chespeake country. Steam your crabs up in it, can also be used for shrimp boils, even just cooking a mess of corn for a picnic. You guys gotta think outside the box as they say now a days.